A glazed mini meatloaf is served on a white plate with a side of mashed potatoes and a second meatloaf.

Looking for a dinner that’s big on flavor but mini in size? Look no further than this mini meatloaf recipe! These cute and delicious portions are a perfect way to enjoy all the comforting goodness of classic meatloaf in a convenient, single-serving form. Let’s get cooking!

A glazed mini meatloaf topped with mashed potatoes rests on a plate, a second mini meatloaf beside it.

The secret to juicy meatloaf

The secret to achieving a perfectly moist meatloaf is all about the balance of ingredients and cooking techniques. To keep these meatloaves moist, we use a combination of lean ground meat (turkey) and slightly fattier cuts. Ground beef with a lean-to-fat ratio of 85/15 or 80/20 is an excellent choice. Incorporating finely chopped vegetables like onions and bell peppers not only adds flavor but also contributes to the overall moisture of the meatloaf. 

Protip: Make a full-sized loaf!

Want a regular loaf-sized meatloaf? This is the best meatloaf for that occasion (and it also makes great meatloaf sandwiches)!

What do I need to make this mini meatloaf recipe?

For the meatloaf itself, you’ll need:

  • Ground beef or ground chuck
  • Ground turkey
  • Breadcrumbs
  • Eggs
  • White or yellow onion
  • Green bell pepper
  • Chili powder
  • Worcestershire sauce
  • Prepared mashed potatoes. These are optional but highly recommended.

We also like to brush our meatloaf with a ketchup glaze, which you’ll make with ketchup, mustard, brown sugar, and a little more chili powder.

Protip: Keep it firm and juicy!

We use a mixture of beef and turkey because it gives you the best of both worlds—the beef adds flavor and juiciness, while the turkey gives the meatloaf a little more structure.

An offset spatula lifts an individual meatloaf out of a muffin tin.

How to make mini meatloaf

  1. Preheat oven to 350°F. Whisk up the ketchup glaze and set aside.
  2. Mix all the meatloaf ingredients together. Your best bet is going to be to mix everything with clean, bare hands. We know, it isn’t glamorous—but it really is the most effective way to get everything incorporated.
  3. Shape the meat mixture into 12 evenly-sized patties. They should be about the size of a small crab cake, and fit right into a muffin pan.
  4. Use a small spatula to brush the glaze over the meatloaf. Bake for 30-35 minutes, or until the inside of the meatloaf registers 165°F.
  5. Allow to cool for 10-15 minutes before removing the mini meatloaves from the muffin pan. Top with mashed potatoes, if you’re using them.

How long do I need to bake mini meatloaves at 350°F?

The beauty of mini meatloaves lies in their quicker cooking time compared to traditional meatloaf. When baking your mini marvels at 350°F (175°C), they usually require around 30 to 35 minutes to cook to perfection. This shorter bake time ensures that your mini meatloaves are cooked through while retaining their juiciness and flavor.

A bite of mini meatloaf rests on a fork alongside two mini meatloaves.

What’s the deal with the mashed potatoes?

No meatloaf experience is complete without a side of creamy mashed potatoes. The smooth, buttery goodness of mashed potatoes complements the savory flavors of the meatloaf, creating a meal that’s both comforting and satisfying. 

We wanted these meatloaves to be extra cute, so we used a piping bag to add a little swirl of mashed potatoes to the top of each mini meatloaf. They look like little savory cupcakes!

Protip: Make your own piping bag!

No piping bag? No problem! Cut the corner off a gallon zip-top bag for your own DIY piping bag.

A fork holds a bite of mini meatloaf topped with mashed potatoes on a plate with two mini loaves.

How do I make sure my mini meatloaf doesn’t stick to the pan?

This shouldn’t be much of a problem—the beef and the eggs provide enough fat that the mini meatloaves won’t stick to the pan!

Mini meatloaves are a delightful twist on the classic comfort food, offering convenience without compromising on flavor. With a balanced blend of ingredients and careful baking, you’ll be treated to juicy, flavorful bites that are perfect for any occasion. Enjoy!

Want more easy ground beef dinner recipes like this one?

A glazed mini meatloaf is served on a white plate with a side of mashed potatoes and a second meatloaf.

Mini Meatloaf Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Don't let these little guys fool you—they may be baked in a muffin tin, but they are full of savory flavor. Try this mini meatloaf recipe, complete with mashed potato topping.

Ingredients

For the Glaze:

  • 3/4 cup ketchup
  • 2 tablespoons mustard
  • 2 tablespoons brown sugar
  • 1/2 teaspoon chili powder

For the Meatloaves:

  • 1 pound ground chuck or 85% ground beef
  • 1 pound ground turkey
  • 1 cup bread crumbs (gluten-free works great)
  • 2 eggs
  • 1/3 cup minced white or yellow onion
  • 1/3 cup minced green bell pepper
  • 2 teaspoons chili powder
  • 2 tablespoons Worcestershire sauce
  • Prepared mashed potatoes, optional
  • Minced parsley, optional, for garnish

Instructions

  1. Preheat oven to 350°F.
  2. Whisk all glaze ingredients together in a small bowl and set aside.
  3. Mix all meatloaf ingredients together. You can try using a wooden spoon, but the best tools for mixing meatloaf will always be clean hands.
  4. Form the meatloaf mixture into 12 thick patties the size of your muffin tin compartments (similar to the shape of small crab cakes). Place the patties into an ungreased muffin tin.
  5. Evenly spread the glaze over the top of each mini meatloaf, using a small spatula to make sure the glaze covers the entire top surface.
  6. Bake in the preheated oven uncovered for 30-35 minutes until cooked through. The inside of the mini meatloaves should read 165°F on an instant-read thermometer.
  7. Allow to cool for 10-15 minutes before removing from the muffin tin.
  8. If you'd like to top the mini meatloaves with mashed potatoes to make meatloaf cupcakes, fill a piping bag or a large zip-top bag with the corner cut off with prepared mashed potatoes. Pipe the mashed potatoes onto the warm meatloaves. Sprinkle with minced parsley for garnish.

Notes

  • The combo of ground beef and ground turkey really helps these meatloaves have a great texture while still having a ton of flavor. You can also use all beef but expect a fattier, less sturdy result. You can sub in all turkey but expect a less flavorful, drier result.
  • Leftovers store well in the fridge for up to 3 days.

Nutrition Information:
Yield: 6 Serving Size: 2 mini meatloaves
Amount Per Serving: Calories: 621Total Fat: 33gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 226mgSodium: 725mgCarbohydrates: 31gFiber: 2gSugar: 14gProtein: 50g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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33 Comments

  1. I just made this meatloaf for my family and they all loved
    it, even the little picky one. I have never had meatloaf before so I can’t compare it to others I’ve had but this was everything a meat loaf should be and more. This will be a part of our dinner line up permanently. Thank you for sharing.

    Vintagehoneybee.blogspot.com.

  2. When you do the cupcakes, do you put the potatoes on from the start and bake the whole time together or add them after baking the meatloaf and just top and brown the potatoes at the end?

  3. My mom use to cook meatloaf in a round pan and then top it with mashed potatoes. She’d cut it into “pie” slices and serve. I always thought that was fun but I needed an extra scoop of potatoes on the side!

  4. Thanks Cassie! I really love the recipe and the idea of the meatloaf cupcakes! I’m so glad Zestuous sent me your way! I’m looking forward to your posts!

  5. This looks like a great recipe and I can’t wait to try it. Have you ever tried to sautee the onions and peppers before adding them? We like ours soft, and I didn’t know if the cook time for the mini meatloaf cupcakes was enough time to get them soft. Thanks!!

    1. No, I’ve never needed to do that. I dice the peppers and onions so finely that they seem to cook pretty decently. But, I’m a fan of crunchy peppers, so I might just not notice it. 🙂

  6. Cassie this looks incredible! I’ve been looking for a meatloaf recipe that isn’t “too simple” (you know, meat, eggs, breadcrumbs…mix). I bet if i made the meatloaf this way, my girls would have fun eating it as well!

    I have my Grandmother’s stuffing recipe. My mom called her on her first Thankshiving away from her and asked for the recipe, and I had to do the same to my mom! I love family recipes…such a great way to remember family.

  7. I love my mom’s recipe for meatloaf. She always cooks for an army, so her meatloaf recipe is pretty big.

    3lbs supreme lean ground beef
    1 1/2 pkg Premium Original saltine crackers (crushed)
    1 large onion, diced
    2 large eggs
    Garlic powder
    Worcestershire sauce

    Combine and bake for ~1hr at 350 or until the center is cooked through.

    She never measures seasonings 🙂 most of the recipes in my family cook book are missing steps, measurements, or both. I thought it was a flaw at first, but then I realized that I’ll have to think back to making these recipes with my mom every time I go to use them… that makes my cook book so special to me. <3

  8. those look great! and yeah, the mashed potatoes piped are are darling… though I think my husband would look at me & ask how he’s supposed to eat it!

    and I love simple recipes. sometimes they’re the best!